Pineapple-jalapeño margarita
This is the perfect trifecta between fruity pineapple, tickling heat, and the refreshing green note of the fresh jalepeño.
YIELDS
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Ingredients
Flavoured Tequila
- 2 cups blanco tequila
- 1/2 large jalapeño, divided in half, seeds and ribs intact
- 1/2 green bell pepper
- 1 cup fresh or frozen pineapple, cubed
Simple Syrup
- 1 cup sugar
- 1 cup water
- 1 cup fresh or frozen pineapple, cubed
- 1/2 large jalapeño, divided in half, seeds and ribs intact
- 3 sprigs fresh cilantro (optional)
- Pinch of sea salt
Cocktail
- 2 oz pineapple juice (try to get just pineapple juice, nothing else added)
- 1 oz fresh lime juice
- 1/2 oz flavoured simple syrup
- 1/2 oz orange flavoured liqueur
- 2 oz infused tequila
- 2-3 slices fresh jalapeño, for garnish
- 1 wedge pineapple, for garnish
- Tajin or salt for rimming
Directions
Flavoured Tequila
- Pour tequila into a clean jar, add green pepper, and muddle very gently just to break down the walls a little bit. Let sit for an hour or more on the counter.
- When time, add pineapple and jalapeño, also giving a gentle muddle to release some flavour. Let sit on the counter for one more hour.
- Strain, throw away fruit and veg, and store tequila in a sealed jar wherever you store your booze. (Hopefully not in direct sunlight.)
Simple Syrup
- Set a small sauce pot over low-med heat, add the water, salt, and sugar, and stir to dissolve the sugar.
- Turn the heat to low. Add in the pineapple, jalapeño, and optional cilantro, and allow to simmer for 30 minutes.
- Turn the heat off and allow to cool completely.
- Strain out the fruit and veg and store the simple syrup in a clean jar in the fridge for up to a week.
Cocktail
- Line a rock or margarita glass with lime and dip in salt or Tajin to create a rim.
- Into a shaker filled with ice add pineapple juice through tequila and shake vigorously until well chilled, about 15 seconds or so.
- Fill the rimmed glass with fresh ice.
- Strain the margarita into the glass, float jalapeño rings on top, and a pineapple wedge on the side. Serve and enjoy!
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